Chicken, Cucumber, and Egg Salad

Cooking method

1. Step 1:

   

   How do you make chicken, cucumber, and egg salad? Gather your ingredients. You can use raw chicken fillet or already-cooked — boiled or baked, like mine. You'll also need hard-boiled eggs. It's best to use a crisp lettuce, like iceberg or frisée.

2. Step 2:

   

   I used baked fillet. How do you bake the fillet? Rinse the meat and pat it dry well. Salt it well all over, and you can rub it with any spices (I used paprika). Wrap the fillet in foil and put it in a baking dish. Bake in the oven at 180°C (355°F) for 35–40 minutes, depending on the size of the piece. Cool the cooked fillet and cut it into cubes.

3. Step 3:

   

   Wash the cucumber, pat it dry, and cut it into rounds. Be sure to taste it for bitterness — a bitter one will ruin the whole salad. If the cucumber skin isn't tough, you don't have to peel it.

4. Step 4:

   

   Boil the eggs ahead of time. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them to cook over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then run cold water over them and let them cool. The sudden temperature change helps the shell peel off more easily. Cut the peeled eggs into rounds.

5. Step 5:

   

   Wash the lettuce and separate it into leaves. Lay them on paper towels and dry them thoroughly — excess moisture will make the finished dish unappetizing.

6. Step 6:

   

   Take a flat plate. Tear the lettuce leaves onto it with your hands. It's important to do this by hand — contact with a knife makes lettuce oxidize and wilt faster.

7. Step 7:

   

   Put the cut-up chicken fillet on top.

8. Step 8:

   

   Then add the cucumber and egg rounds. You can also add some red onion cut into thin slivers.

9. Step 9:

   

   Dress the salad with mayonnaise. Do this right before serving, or the vegetables will release their juices and the greens will wilt quickly. Enjoy!